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Comparison of the chemical constituents of aged pu-erh tea, ripened pu-erh tea, and other teas using HPLC-DAD-ESI-MSn.
J Agric Food Chem. 2011 Aug 24; 59(16):8754-60.JA

Abstract

Pu-erh tea is a popular beverage in southwestern China and South Asian countries. To explain the differences of aged pu-erh tea and ripened pu-erh tea, the chemical constituents of these teas were identified by HPLC-DAD-ESI-MS(n). In addition, HPLC was used to determine the contents of the major polyphenols, gallic acid, caffeine, and theobromine, in various types of teas. These results showed that the majority of chemical constituents in ripened pu-erh tea and aged pu-erh tea were similar, but the contents of catechins and gallic acid presented significant differences between these two teas. After fermentation by microorganism, the levels of catechins in ripened pu-erh tea were decreased, but the contents of gallic acid and caffeine were conversely elevated compared with aged pu-erh tea.

Authors+Show Affiliations

State Key Laboratory of Natural and Biomimetic Drugs, School of Pharmaceutical Sciences, Peking University Health Science Center, Beijing, China.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

21793506

Citation

Zhang, Liang, et al. "Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MSn." Journal of Agricultural and Food Chemistry, vol. 59, no. 16, 2011, pp. 8754-60.
Zhang L, Li N, Ma ZZ, et al. Comparison of the chemical constituents of aged pu-erh tea, ripened pu-erh tea, and other teas using HPLC-DAD-ESI-MSn. J Agric Food Chem. 2011;59(16):8754-60.
Zhang, L., Li, N., Ma, Z. Z., & Tu, P. F. (2011). Comparison of the chemical constituents of aged pu-erh tea, ripened pu-erh tea, and other teas using HPLC-DAD-ESI-MSn. Journal of Agricultural and Food Chemistry, 59(16), 8754-60. https://doi.org/10.1021/jf2015733
Zhang L, et al. Comparison of the Chemical Constituents of Aged Pu-erh Tea, Ripened Pu-erh Tea, and Other Teas Using HPLC-DAD-ESI-MSn. J Agric Food Chem. 2011 Aug 24;59(16):8754-60. PubMed PMID: 21793506.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparison of the chemical constituents of aged pu-erh tea, ripened pu-erh tea, and other teas using HPLC-DAD-ESI-MSn. AU - Zhang,Liang, AU - Li,Ning, AU - Ma,Zhi-Zhong, AU - Tu,Peng-Fei, Y1 - 2011/08/03/ PY - 2011/7/29/entrez PY - 2011/7/29/pubmed PY - 2011/12/14/medline SP - 8754 EP - 60 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 59 IS - 16 N2 - Pu-erh tea is a popular beverage in southwestern China and South Asian countries. To explain the differences of aged pu-erh tea and ripened pu-erh tea, the chemical constituents of these teas were identified by HPLC-DAD-ESI-MS(n). In addition, HPLC was used to determine the contents of the major polyphenols, gallic acid, caffeine, and theobromine, in various types of teas. These results showed that the majority of chemical constituents in ripened pu-erh tea and aged pu-erh tea were similar, but the contents of catechins and gallic acid presented significant differences between these two teas. After fermentation by microorganism, the levels of catechins in ripened pu-erh tea were decreased, but the contents of gallic acid and caffeine were conversely elevated compared with aged pu-erh tea. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/21793506/Comparison_of_the_chemical_constituents_of_aged_pu_erh_tea_ripened_pu_erh_tea_and_other_teas_using_HPLC_DAD_ESI_MSn_ L2 - https://doi.org/10.1021/jf2015733 DB - PRIME DP - Unbound Medicine ER -